Recipe: Salted Caramel-Covered Brownies

By Alma Schneider

Ingredients (brownies):

* 2 ounces unsweetened baker’s chocolate, chopped

* 2 ounces semi-sweet chocolate, chopped

* 1 1/2 sticks unsalted butter, sliced into 1/2 inch slices

* 2 cups sugar

* 1 cup white flour

* 1 teaspoon vanilla extract

* pinch of salt

Ingredients (sauce):

* 1/2 stick of unsalted butter

* 1 cup brown sugar

* 1/2 teaspoon vanilla

* 1/2 cup whole milk


1. Preheat oven to 350 degrees.

2. Place the butter and chocolate in a medium-size bowl.

3. Microwave until melted, a few minutes at a time.

4. Stir to fully combine.

5. Stir in the sugar, flour, vanilla and salt until combined.

6. Grease an 8” x 8” pan, or line it with parchment paper.

7. Add batter to the pan.

8. Place pan in the oven on the middle rack for 35-40 minutes (should bake until moist on a toothpick, but not liquidy).

9. Combine sauce ingredients in a heavy-bottomed sauce pan.

10. Heat up ingredients until they reach a low boil.

11. Keep stirring for about 10-15 minutes or until the sauce begins to thicken (enough so that you can see the bottom of the pan when you scrape a spoon across it).

12. Add a pinch of salt and stir until incorporated.

13. Set aside sauce to cool.

14. Remove brownies from the oven.

15. Set aside brownies until slightly cooled, about 10-15 minutes.

16. Pour the caramel sauce on top of the brownies and spread to fully cover.

17. Refrigerate or eat warm.


Find more tasty recipes for your next tailgate.

Alma Schneider is a licensed Clinical Social Worker helping individuals overcome their psychological and practical obstacles to cooking and parenting on her blog and consulting business, Take Back the Kitchen. She is a native New Yorker transplanted to the suburbs with her husband, four children and loving yet stubborn Beagle Shiloh.


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